paprika

Paprika is a ground spice made from dried Capsicum annuum peppers. It ranges from mild to hot and is typically bright red, though shades vary. The spice originated in the Americas and was introduced to Europe after the Columbian exchange, becoming common in Hungarian and Spanish cuisine.

Two broad categories are common: sweet paprika, mild with a smooth, fruity flavor; and hot paprika, with more capsaicin and a sharper bite. In Spain, many varieties are pimentón, a smoked paprika that yields a distinct smoky aroma and color. In Hungary, paprika powders are produced in several grades, from sweet to hot, identified by flavor and heat level.

Production involves harvesting peppers, drying them (air- or sun-dried, or mechanically), and grinding the dried fruits into a fine powder. Some peppers are processed for color extracts and sauces. Smoked varieties are produced by drying and smoking the peppers before grinding. Paprika serves as both a colorant and a flavoring agent; powders vary from bright orange-red to deep red.

Culinary uses: paprika colors and flavors stews, soups, sausages, and sauces; iconic in goulash and Hungarian paprikash; also used as a finishing spice. It can garnish dishes or be blended with other spices. Because it loses flavor with heat and light, store it in a cool, dark place in an airtight container. Shelf life is typically 1-3 years, depending on processing.

Nutrition and labeling: Paprika contains carotenoids such as beta-carotene, contributing to vitamin A activity; hot varieties may contain small amounts of capsaicin. Paprika is generally considered safe; occasional allergic reactions are rare. In Europe, paprika or paprika extract may appear as E160c on ingredient lists.